Serves 2

Ingredients:

• 1kg mussels
• 2 shallots, peeled and finely minced
• 2 tablespoon unsalted butter
• ¼ tablespoon fine salt
• 2 cups wine
• black pepper
• 2 tablespoon fresh or dried thyme leaves
• handful flat leaf parsley minced

Method:

• Scrub mussels if needed and rinse in water- set aside.( If buying packaged mussels they are already cleaned and debearded – the small black beard that hangs from the mussel has been clipped off but not entirely removed- These mussels do not need further attention)
• In a large deep skillet, combine the shallots, butter and sea salt. Sweat & cook covered over low heat until softened (about 3 mins). Add wine and bring to boil over high heat and boil uncovered until reduced by half (5 mins)
• Add mussels, sprinkle generously with black pepper and stir. Cover and cook just until the mussels open, (about 3 mins) and remove mussels as they open.
• Transfer the mussels and liquid to four warm bowls, sprinkle each with thyme, parsley and pepper and serve immediately